chickpea & harissa salad

chickpea & harissa salad

After munching on all of my birthday cake, I definitely knew that my next recipe had to be something a bit healthier.. As it’s springtime now, I love enjoying huge bowls of fresh, flavoursome salads. So, making a salad recipe to share with you today seemed like the perfect fit!

As you know, I’m a huge fan of Moroccan flavours and always use Harissa in the kitchen when I’m cooking at home. I recently discovered a delicious Verbena Harissa by Belazu, which I also used in my Spring Green Salad. After trying it and completely falling in love with its zingy flavours and subtle kick of spice, I decided to use it in another salad recipe. This time, I paired it with lots of fresh romaine, basil and spinach leaves and a generous helping of two of my favourite salad ingredients; chickpeas and pine nuts. This is filled with flavour and perfect for enjoying on a sunny evening. Of course, you can alter this in any way you want and switch up some of the ingredients, add in some toppings or other vegetables like peppers/avocado/cucumber, just make sure you make something you love! Mmm. Delicious.

 

chickpea & harissa salad

serves 4-6

ingredients

for the salad:

1 400g tin chickpeas, drained

1/2 cup (70g) pine nuts

2 medium spring onions (50g)

1 medium romaine lettuce (300g)

1/2 cup (25g) fresh basil leaves

1 cup (60g) fresh spinach leaves

1 cup (150g) cherry tomatoes

 

for the dressing:

3 tbsp Verbena Harissa paste

1 crushed garlicΒ clove

2 tbsp extra virgin olive oil

1 tsp tahini

pinch salt, to taste

 

method

1. Begin by making the dressing. Add the harissa, garlic, olive oil, tahini and pinch of salt into a small blender (I used my NutriBullet), and blend until smooth. Then, set aside.

2. Next, prepare the salad. Roughly chop the basil and slice the lettuce into thin strips. Then, add into a large salad bowl followed by the spinach leaves. Finely slice your spring onions and cherry tomatoes in half. Then, add them into your bowl, followed by the pine nuts and chickpeas. Stir together.

3. Lastly, pour the dressing on top of the salad and mix all together for a minute or so, until all of the salad is evenly covered in the dressing, and then serve.

 

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14 comments:

  1. This salad looks so incredibly appetizing! I love the play on texture with the pine nuts, chickpeas, and the cherry tomatoes that I’m sure burst in your mouth when you bite into them. I also love the various greens you used – I’m a big fan of basil! I’ve never tried Harissa so I’m definitely interested in trying it out now – this salad looks like a great first dish to try it out on. Thanks for sharing a beautiful, healthy recipe! XO

  2. What a gorgeous salad and so vibrant! I love that you added spring onions too. I have never tried harissa before…what does it taste like? This salad looks totally perfect for spring and summer too.

    1. Thank you so much! I love spring onions in salad, they add such a great texture and flavour. Oooh its great, it’s quite spicy and tangy, but the verbena version that I added has more of a fresh lime-y/lemon-y taste with slight kick of chilli. It’s one of my favourite ingredients! You definitely have to try it, it’s perfect for Moroccan dishes! πŸ™‚

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